Creamy Shrimp Lavillato with Ottogi Cocktail Shrimp
Homemade Creamy Shrimp Pasta: A Simple Recipe Using Ottogi Cocktail Shrimp
Discover how to easily create a restaurant-quality ‘Creamy Shrimp Lavillato’ at home using convenient Ottogi cocktail shrimp. This recipe combines a rich, velvety cream sauce with plump, succulent shrimp and crisp vegetables for a delightful dish that the whole family will love.
Main Ingredients- 1 bag Ottogi Cocktail Shrimp (rinsed thoroughly)
- 1 bag Tempura Flour (for shrimp coating)
- 1/2 Carrot (thinly julienned)
- 5 slices Dill Pickles (chopped)
Sauce & Seasoning- 1/2 cup Heavy Cream (cooking cream, not whipping cream)
- 3 Tbsp Black Pepper (adjust to taste)
- 1/2 Tbsp Salt (adjust to taste)
- 1/2 cup Heavy Cream (cooking cream, not whipping cream)
- 3 Tbsp Black Pepper (adjust to taste)
- 1/2 Tbsp Salt (adjust to taste)
Cooking Instructions
Step 1
First, rinse the Ottogi cocktail shrimp under cold water and drain them well. Season the shrimp with a sprinkle of black pepper and salt. This step enhances the natural savory flavor of the shrimp.
Step 2
In a bowl, place the tempura flour and gradually add cold water, stirring to create a batter. The ideal consistency is one that drizzles slowly from a chopstick. Once the batter is ready, add the seasoned shrimp and coat them evenly.
Step 3
Heat a generous amount of oil in a pan over medium-high heat. Fry the coated shrimp until golden brown and crispy. Once cooked, transfer them to a paper towel-lined plate to absorb excess oil. These fried shrimp will be used as a topping.
Step 4
Now, let’s make the cream sauce. Pour the heavy cream into a pan over medium-low heat and warm it gently. Add the chopped dill pickles and sauté briefly to infuse flavor. (Tip: For a less rich sauce, you can mix in a little milk with the cream.)
Step 5
As the cream sauce begins to thicken, season it with salt to your liking. Gently fold the fried shrimp into the cream sauce, ensuring they are coated but avoid overcooking to maintain their texture. Finally, add the julienned carrots and sauté lightly for color and a pleasant crunch.
